Fruity feast: Make a ricotta cherry tart, shrimp salad

Fruit adds flavor and a bit of sweetness to summer dishes. Here, chef Nick Stellino makes a watermelon, shrimp, and goat cheese salad and a ricotta cherry tart.

Roasted shrimp, watermelon and goat cheese salad
Servings:

Makes 6 servings

Ingredients

    • 1 7-pound watermelon (You will not use all of the watermelon, but 7 pounds will provide some leeway for mistakes when slicing it.)
    • 1 13-ounce goat-cheese log, unwrapped and chilled in the refrigerator until hard
    • 3/4-pound shrimp, 31 to 35 count (total of 20 shrimp)
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/4 teaspoon onion powder
    • 1/4 teaspoon paprika
    • 5 tablespoons DaVinci® Extra Light 100% Pure Olive Oil, divided
    • 3 tablespoons freshly chopped basil
    • 1 tablespoon balsamic vinegar

Preparation

Baking Directions:

Ricotta tart with maraschino cherries
Servings:

Makes 4 to 6 servings

Ingredients

    • 2 tablespoons butter
    • 8 eggs, separated
    • 8 tablespoons sugar, divided
    • 8 tablespoons flour
    • 2 pounds ricotta cheese, drained of excess liquid
    • 2 cups fresh cherries, pitted and cut in half
    • 1 cup semisweet chocolate pieces, cut in small pieces

Preparation

Baking Directions:

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